Bite-Sized Chocolate Brownie Cookies with Candy Cane Topping Recipe
These soft, chewy chocolate cookies are topped with a peppermint glaze and candy cane crumbles.
Servings: 100 cookies
Cost: $3.00
Equipment
- Mixing Bowls
- Stand or Handheld Mixer
- Half Sheet Pan
- Flat Bottomed Bowl or Plate
- Cooling Rack
Ingredients
- 2 cups All-Purpose Flour
- 3/4 cup Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/4 cups Unsalted Butter, softened
- 2 + 1 cups Sugar, divided
- 2 teaspoon Vanilla
- 2 large Eggs
For topping:
- 1 1/2 cups Powdered Sugar
- 4 Tablespoon Hot Water
- 1/4 teaspoon Peppermint Extract
- 5 Candy Canes
Instructions
- Preheat oven to 350 degrees.
- Combine flour, cocoa, baking soda and salt in a bowl and stir until evenly combined.
- Beat butter and 2 cups sugar until light and fluffy, about 3 minutes. Add vanilla and eggs and gently mix for another minute. Add dry ingredients and mix until just combined.
- Pour 1 cup sugar into a flat-bottomed bowl or plate. Roll small balls of cookie dough (a teaspoon is about how much you'll want to use for each) between your palms and then roll each ball in sugar to fully coat. Place rolled dough balls on a cookie sheet, leaving a couple inches of space between them. (If the dough is too soft to easily roll, put it in the refrigerator for 10 minutes to help it firm up.)
- Bake just until cookies have spread out slightly but are still moist, 7-8 minutes. Remove from the oven and cool for 5 minutes on the cookie sheet before transferring to a wire rack. (Cookies will be fragile when they come out of the oven but will remain tender after completely cooled.)
- To make the peppermint glaze, whisk together the powdered sugar, hot water, and peppermint extract in a small bowl until smooth and pourable (add more water, 1 tsp. at a time, if necessary to reach a pourable consistency). Put the candy canes in a plastic bag and pound with a rolling pin until crushed into small pieces.
- When the cookies have cooled, drizzle the tops with peppermint glaze and immediately sprinkle each cookie with crushed candy canes.
Notes
These cookies freeze very well. Roll the dough in sugar, place them on a small cookie sheet and pop them in the freezer until frozen all the way through. Transfer the frozen dough balls to a large ziploc bag and store in the freezer until you're ready to bake them.
Recipe adapted from "Grammy's Chocolate Cookies", published in Martha Stewart Living, February 2000
Recipe adapted from "Grammy's Chocolate Cookies", published in Martha Stewart Living, February 2000
Nutrition
Calories: 66kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 26mg | Potassium: 15mg | Fiber: 1g | Sugar: 8g | Vitamin A: 76IU | Calcium: 2mg | Iron: 1mg